2. Cut baguettes into large cubes and spread in a roasting pan. Sprinkle all the chopped herbs over the bread.

3. In a medium sauté pan, heat oil hot enough to fry, reduce to medium/low. Add diced sweet plantains and cook until golden yellow color. Remove from oil and reserve on a paper towel. When cool, add to the bread and herbs.

4. In a large, wide-bottom pan, add a little of the hot oil (reusing it), about 2 tablespoons. Add bacon and let cook for a couple of minutes, stirring occasionally so it doesn't crisp and burn.

5. Add onions, celery, and carrots to same pan. Sauté for about 2 minutes or until onions start getting translucent. Add butter and diced pears. Cook for another 3 minutes, stirring occasionally.

6. Deglaze with white wine and let cook for 2 more minutes; add stock and bring to boil. Add a pinch of salt to taste.

7. Pour liquid mixture over the bread, plantains, and herbs. Mix well with a wooden spoon and place in oven for 30 minutes or until golden brown.